Chicken Pot Roast
Chicken Pot Roast for 2
A dreich weekend, a head cold to boot and looking after our nephews called for a simple bang in the oven treat. Chicken was the staple of my youth, but there was not a herb in site let alone garlic, just bisto!
Credit: Granny’s Recipe File
Prep: You’ll need a large bowl for tossing the ingredients together and a lidded roasting dish. The recipe will scale easily, so chose an appropriate roasting dish. This is perfect for 2 in a small le Creuset
- 4 Chicken Thighs
- 3 medium roasting potatoes cut into chunks
- 100g Bacon Pieces/diced streaky
- 3 Cloves of Garlic, finely sliced
- 1 Onion Quartered and then chopped again
- 2 Sprigs of Rosemary, or few sprigs of thyme
- Olive Oil
- Juice of a Lemon
- 2 tbsp Crème Fraiche
The recipe card recommends serving with a green salad, or braised cabbage like I did.
- Preheat the oven to 180°c
- In a large bowl, mix/turn over the potatoes with
- Chopped onions
- Diced bacon
- Finely sliced garlic
- Finely chopped rosemary or thyme
- Good glug of olive oil
- Once everything coated with the oil tip into the casserole dish
- Place the chicken pieces on top, brush with a little oil if you want the skin to colour
- Place in the oven with the lid on for 40 mins
- After this make a judgement call,
- I took the lid off and placed back in the oven to colour the skin
- Could have taken the chicken out and roasted separately if the veg was well on its way.
- Take the chicken out and place on a plate
- Add the lemon juice and the crème fraiche to the potatoes and turn over
One of my first posts of a previous long forgotten blog was a tribute to my gran, I’m going through a consolidation and clean up exercise. It is only fitting that I re-peat and include this recipe for completeness. It’s the only recipe that I feel was passed down to me and only out of student desperation and a longing for some home cooked food did I ask for it. My Grandad who is still rocking at 97, has no recollection of any recipe collection so although this a very simple home cooked scran it’s dear to me.
So this, the first recipe that I remember asking somebody for whilst I was away from home at university was Tattiehash. In this particular case from my Grandma where I’d written to her to ask for the recipe. I’m sure google was a twinkle in somebodies eye back in 94, but back then the best person to ask about the north west of England fair was my gran and I really wish she was here now.
So without further ado, transcribed from the reply:
Have you had a go at making Taty ash yet, (sorry I should have said potato) grandad told me off for saying tatty ‘funny fella’. Well I will write it out for you the way I make it.
Peel one onion and slice it up
Put 1 tablespoon oil or lard into stew pan
Gently fry onion with this for about 10 minutes, give it a stir up now and again
Now if using uncooked meet add this sliced up to the onion and stew with water added for another 10 mins then add sliced up potato. I would say bout 3 potatoes depending on size.
If using corned beef, dice that up 1/4lb and put in about 10 mins before end of cooking, season to taste.
In all it will take about 1/2 an hour, give it a stir up from the bottom now and again and add a drop more water if too stiff. I also put an OXO cube in when I add the meat, dissolved of course in a drop of boiling water. I hope you can understand all this, but after the first time I am sure you will find it easy. Good luck (test potatoes before switching off). Let me know how you go on
There are a couple of things in there that would have struck me as obstacles, the guessing on potatoes and the size. There is also no water quantity! The things she took for granted and knew on instinct…..which is part of good old fashion cooking.
Tried to sneak some oven roasted potato wedges past my nephew this lunch time. Unfortunately he wasn’t having any of it despite serving with sausages.
We thought we were being really clever, both in using the veggie box staples and catering for a fussy eater who we knew liked chips. I think that my youngest tipped him off and from that moment on it just wasn’t going to happen!
Place a good sized oven tray into the oven at 180°c, with a little rapeseed oil.
Prepare your chips. We used 2 baked potatoes, peeled and as best you can cut into straight chunky squares.
I then par boiled for a minute just to take the cold chill from the fridge off them. Probably not necessary…..I just wanted these to work!
Carefully put the chips onto the heated tray and place back in the oven.
Turn over at 15 mins
At 30 mins sprinkle with a little salt
At 40 mins probably done, depending on how chunky they are